Crispy Beer-Battered Fish and Chips
Premium white fish fillets dipped in cold beer batter, coated in seasoned flour for an extra-craggy crust, and fried until golden. Served over hot fries with tartar sauce and lemon for the ultimate homemade fish and chips.
Equipment
- 1 | Deep fryer or heavy pot |
- 1 | Wire rack | for draining
- 1 Large mixing bowl
- 2 | Shallow trays | for batter and flour
- 1 | Tongs | for handling fish
- 1 | Thermometer | optional for oil temp
Ingredients
- 4 | | white fish fillets | cod or haddock about 6 oz each
- 1 | cup | all-purpose flour | for batter
- 1 | cup | cold beer or sparkling water |
- 1 | cup | seasoned flour | for dredging
- 1 | tsp | salt |
- ½ | tsp | black pepper |
- ½ | tsp | paprika |
- | | oil for deep frying | neutral high-smoke-point oil
- 4 | large | potatoes or frozen fries |
- | | tartar sauce lemon wedges, parsley | for serving
Instructions
- Pat fish fillets dry and season lightly with salt and pepper.
- Whisk 1 cup flour with cold beer until smooth; keep cold.
- Mix remaining flour with salt, pepper, and paprika in a tray.
- Dip each fillet fully in batter and let excess drip off.
- Press battered fish firmly into seasoned flour for a thick, craggy coat.
- Heat oil to 350°F in a deep fryer or heavy pot.
- Fry fish 4–6 minutes until deep golden and crisp, turning once.
- Fry or reheat fries until golden, season, and plate fish on top with lemon and parsley.
Notes
Drain fried fish on a wire rack to keep the crust crisp.
Leftover fish is best eaten the same day; reheat in a hot oven.
Keep batter cold at all times for the lightest, crispiest results.
Frozen fries work well when you need a faster option.
Leftover fish is best eaten the same day; reheat in a hot oven.
Keep batter cold at all times for the lightest, crispiest results.
Frozen fries work well when you need a faster option.